Today (September 25th) is National Cooking Day! With temperatures beginning to drop, this chili will warm you from the inside out. Submitted by Jill in our Lake Stevens, WA location.

Jill's Chili

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Servings 8 servings

Equipment

  • Propane Stove

Ingredients
  

  • 1 1/5 Lbs Lean Ground Beef
  • 1 Tbsp Oil
  • 1 Large Onion Diced
  • 3 Cloves Garlic Diced
  • 2 Tbsp New Mexico Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Cans Pinto Chili Beans In Mild Chili Sauce 15 oz.
  • 2 Cans Dark Red Low Sodium Kidney Beans 15 oz.
  • 1 Can Diced Tomatoes & Green Chilies 10 oz.
  • 1 Can Diced Petite Tomatoes 28 oz
  • 1 Can Cheap Beer Or what you have on hand

Instructions
 

  • Over medium heat, sauté garlic, then add onion in a large pan. 
  • Add ground beef, brown. 
  • When browning, add the New Mexico chili powder and the ground cumin.
  • When browned, add the pinto beans, kidney beans, green chilies, tomatoes, and add 1/3 can of cheap beer. 
  • Simmer for 20 minutes.